Italian, Pasta

Vegetarian spaghetti bolognese with olives

This is a vegetarian variant of spaghetti bolognese with flavors of oregano, tomatoes, olives and olive oil. This is good!

Serves 5-6

1 onion, finely chopped
2 garlic cloves, crushed
460 g cooked chickpeas (drained weight)
230 g cooked kidney beans (drained weight)
130 g green olives
500 g crushed tomatoes
1 tbsp oregano
1 tsp herb salt
1 tsp ground black pepper
1 pinch of cayenne pepper
Oil for frying
Olive oil to drizzle

Heat oil in a pan. Fry the onions for a couple of minutes. Add the garlic and fry for another half a minute. Add chopped tomatoes and all spices. Let simmer for about 5-10 minutes. Stir in the beans and olives. Serve the bolognese with spaghetti and drizzle with a good olive oil on top!

Indian, Stew

Kidney beans and rice (Rajma Chawal)

This is a very common Indian dish which is very flavorful! The recipe is inspired from Vikram Vij’s recipe in the cookbook Vij’s at home. Instead of teaspoons of spices he uses tablespoons! Hence it has a lot of taste of various spices. The dish is also very easy to prepare and inexpensive! So there is no reason not to try it!

Serves 6

1 onion, chopped
2 garlic cloves, crushed
1 tbsp of finely grated ginger
500 g crushed tomatoes
1 tbsp ground cumin
1 tbsp coriander
2 tsp ground chilli peppers
1 tsp turmeric
1 tsp ground black pepper
1 tsp herb salt
700 g of cooked kidney beans (drained weight)
1 dl plain yogurt
Oil for frying (eg rapeseed oil)

Heat the oil in a pan and fry the onion for one minute. Add garlic and ginger and fry for another half a minute. Add chopped tomatoes and all the spices and simmer for about 10 minutes. Stir in kidney beans and yoghurt and bring to a boil. Serve with rice (or naan or chapati).

Soup, Tex-mex

Bean soup with cheese gratinated tortilla chips

This bean soup is similar to the spicy bean soup recently posted on the blog, but this one has milder spiciness, sweetness from the corn and dangerously tasty cheese gratinated tortilla chips!

Serves 7

2 dl each of three kind of dried beans, e.g. kidney, black and borlotti beans
350 g corn
2 onions, chopped
2 garlic cloves, crushed
2 celery stalks, sliced
800 g crushed tomatoes
2 tbsp tomato purée
4 dl broth from boiling the beans
1 tsp herb salt
0.75 tsp ground black pepper
1 tsp ground cumin
1 tsp ground chilli pepper
2 tsp oregano
200 g nachos
100 g cheddar cheese, grated
Yoghurt or sour cream for serving
Oil for frying

Cook the beans according to the instructions on the packages. Save 4 dl of the broth from boiling the beans. Heat the oven to 200 °C. Heat oil in a pan and fry the onion and celery for one minute. Add garlic and fry another half a minute. Add the chopped tomatoes, beans, broth from the beans, tomato purée and all the spices and simmer for 5-10 minutes. Spread the tortilla chips on a baking sheet and spread cheese over them. Gratinate in oven for 5 minutes. Serve the soup with a dollop of yogurt or sour cream and the cheese-gratinated tortilla chips.

Soup, Tex-mex

Spicy bean soup with guacamole

This is a rich and spicy bean soup with guacamole as icing on the cake!

Serves 7

1 batch of guacamole (see recipe under Corn tortillas with fried beans and guacamole, but preferably omit the tomato, red onion and chilli since they are anyway included in the soup)
2 dl each of three kinds of dried beans (e.g. black, kidney and borlotti beans)
2 red onions, chopped
2 green peppers, chopped
2 garlic cloves, crushed
1 kg crushed tomatoes
4 dl broth from boiling the beans
0.5 dl tomato purée
0.5 tsp herb salt
0.5 tsp ground black pepper
1 tsp ground cumin
1 tsp ground coriander
2 tsp ground chilli peppers
2 tsp oregano
1 bunch of coriander sprigs, chopped
Oil for frying

Soak the beans and cook them according to the instructions on the packaging (it works fine to cook them in the same pot, just use the longest cooking time). Save 4 dl of broth from boiling the beans. Heat the oil in a pan and fry the onion for one minute. Add garlic and fry for another minute. Add the peppers, crushed tomatoes, broth from the beans, tomato purée and all the dry spices and let simmer for 5-10 minutes. Stir at last in the chopped coriander sprigs. Serve the bean soup with a large dollop of guacamole, prepared according to the recipe earlier in the blog.

European, Patties and burgers, Salad

Root vegetable patties with bean salad and yogurt

These patties have a delightful taste of various root vegetables, and since they are fried raw they feel very fresh and crisp. The patties go very well together with a bean salad with corn and a dollop of yoghurt!

Serves 5

Root vegetable patties

300g carrots, roughly grated
300 g swede, peeled and grated
300 g celeriac, peeled and grated
3 eggs
1 leek, sliced
1 handful bunch of thyme, stripped and chopped
1.5 tsp herbal salt
0.75 tsp ground black pepper
Yoghurt for serving

Mix all ingredients and shape the batter into patties. Fry them over low heat until they get browned on both sides. Serve them with a bean salad (recipe below) and a dollop of yoghurt!

Bean salad with corn

230 g cooked chickpeas (drained weight)
230 g cooked kidney beans (drained weight)
1/2 red onion, chopped
150 g corn
2 tbsp olive oil
1 tbsp balsamic vinegar
1 pinch of herb salt
1 pinch of ground black pepper

Mix.

French, Salad

Salad with beets, nuts and blue cheese

Nuts, cheese and beets are so good together! Together with wheat berry, crispy leaves and a tasty dressing with mustard and lemon becomes a top notch salad!

Serves 5
Salad

1 kg beets
230 g cooked chickpeas (drained weight)
230 g cooked kidney beans (drained weight)
150 g mixed nuts
150 g blue cheese, divided into smaller pieces
1.5 dl wheat berries
125 g leaf salad
Oil for frying

Dressing

0.75 dl olive oil
1 tsp Dijon mustard
1 tbsp lemon juice
0.5 tsp herb salt
0.5 tsp ground black pepper
1 garlic clove, crushed

Boil the beets until soft (about 30-50 minutes depending on the size). Peel and dice them. Boil the wheat berry according to the instructions on the package. Fry the nuts in oil until they become golden brown. Mix the ingredients in the dressing. Mix the ingredients in the salad and stir in the dressing.

Mediterranean, Patties and burgers, Salad

Millet patties with bean salad and herb tzatziki

This is a flavorful dish full of goodies. The bean salad is crammed with vegetables and spices with refreshing flavors. The flavor of the tzaztiki is augmented with the fresh herbs. Millet, which is a very healthy and mineral-rich grain, gives a nice and herbal flavor to the millet patties. (The recipe for the millet patties is inspired from a recipe on the back of millet package from Saltå Kvarn and the bean salad recipe is inspired from a recipe on the back of the kidney bean package from Zeta.)

Serves 6

Millet patties

2.5 dl millet
2 eggs
1 onion, chopped
0.5 tsp herb salt
1 tsp ground coriander
1 tsp ground black pepper
1 pinch cayenne pepper
Oil for frying

Cook the millet according to the instructions on the packet. Mix all ingredients and shape the batter into patties. Fry them over medium heat a few minutes on each side until they get a nice golden brown color. Serve the patties with bean salad and herb tzatziki (recipes below).

Bean salad

460 g of cooked kidney beans (drained weight)
1 red chilli, finely chopped
3 celery stalks, sliced
1 red onion, finely chopped
250 g cherry tomatoes, roughly chopped
0.5 dl olive oil
0.5 dl white wine vinegar
1 handful of parsley, chopped
0.5 tsp ground black pepper
1 pinch of herb salt

Mix all ingredients.

DSC04863

Herb tzatziki

5 dl thick yoghurt
1 garlic clove, crushed
1/2 cucumber, grated
1 handful of chives, chopped
5 rosemary sprigs, stripped and chopped

Mix.

Tex-mex, Wraps

Kidney bean burrito

The spiciness of the beans is contrasted very nicely with the sour cream and is also complemented very well with the fresh flavors of the vegetables.

Serves 6

1 batch of fried kidney beans, according to the recipe for fried black beans under Corn tortillas with fried beans and guacamole but replace the black beans with kidney beans
1/2 lettuce, chopped
1 red onion, chopped
2 peppers, chopped
3 tomatoes, chopped
2 tbsp olive oil
6 flour tortilla
3 dl sour cream

Cook the kidney beans according to recipe for fried black beans earlier in the blog. Mix the vegetables with olive oil. Roll up the fried kidney beans in a tortilla and serve it with salad and sour cream.

American, Patties and burgers

“Delifresh” bean burgers with chilli potato wedges

Vegetarian “junk food” that is greasy, delicious, and fresh at the same time!

Serves 6

1 batch bean burgers, according to the recipe under Bean patties with dill and garlic potato wedges and buttered vegetables
1 batch chilli potato wedges (recipe below)
1 batch kebab sauce, according to the recipe under Falafel rolls with kebab sauce
1 lettuce head
1 red onion, sliced
½ cucumber, sliced
2 tomatoes, sliced

Make the bean burgers and kebab sauce according to previous recipes in the blog and the chilli potato wedges according to the recipe below. Put a bean burger on a leaf of lettuce. Top it with sliced onion, cucumber and tomato and a dollop of kebab sauce. Serve with chilli potato wedges.

Chilli Potato wedges

1.2 kg potatoes, cut into wedges
0.75 dl olive oil
2 tsp herb salt
3 tsp ground chilli pepper
2 tsp coarsely ground black pepper
1 tsp garlic powder

Preheat the oven to 225 degrees Celsius. Mix the potatoes with oil and spices. Cook in the oven for about 25 minutes.

Italian, Pasta

Pasta with pesto and Mediterranean bean salad

What would a vegetarian blog be without a recipe for pasta with pesto! So here comes my favorite recipe. To make the dish more fulfilling it goes very well together with a bean salad with olives. This is a feast!

Serves 4

400 g spaghetti
1 batch of pesto (recipe below)
1 batch of bean salad (recipe below)

Cook the spaghetti al dente according to the instructions on the package. Mix it with pesto and serve together with the bean salad.

Pesto

10 basil sprigs
40 g pine nuts
60 g Parmesan
1 dl olive oil
1 garlic clove, crushed
1 pinch of herb salt

Blend all ingredients in a food processor into a smooth paste.

Mediterranean bean salad

1 dl each of three kinds of dried beans, for example, adzuki, kidney and mung beans
130 g olives, e.g. kalamata
0.5 dl olive oil
0.5 tsp herbal salt
1 pinch of ground black pepper

Cook the beans as directed on the packages. Mix them with the remaining ingredients.